Arrowroot powder (sometimes called Arrowroot starch is white and powdery just like cornstarch and it functions much like cornstarch. It is derived from a tropical South American plant and is used as a thickener in recipes. The plant was given the name “Arrowroot” because it was once used to treat those injured with wounds from poison arrows.
The main difference between arrowroot powder and cornstarch is the processing. Arrowroot starch is extracted from the root by washing, scraping, beating, soaking and forcing the pulp through a sieve. The liquid and fine powder that make it through the sieve are dried, leaving the arrowroot powder behind. In contrast, cornstarch (we won't even go into GMO here!) is hulled, soaked and mixed with sulfur dioxide (according to dictionary.com sulfur dioxide is " ,
Arrowroot powder does not turn sauces cloudy, and it works at temperatures below a simmer. It is an excellent substitute for cornstarch and flour as a thickening agent in sauces, gravies, pie fillings, and puddings. Arrowroot powder is neutral tasting and freezes well.